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Artichoke Chicken combines the classic flavors of spinach and artichoke dip on top of juicy chicken breasts, pan-seared and baked in the oven. The spinach and artichoke filling is made using fresh spinach, chopped canned artichokes, Parmesan cheese, salt, pepper, garlic, and onion powder. It's then placed into seared chicken breast and baked to create this creamy and keto-friendly Artichoke Chicken, containing only 9.3 net carbs per serving.
Artichokes are extremely low in fat and calories and high in fiber, keeping you feeling full and satisfied for longer. Pair this dish with a refreshing side salad or keto dish, and dig in.
What is artichoke good with?
Artichokes go well with just about anything. They can be steamed and eaten straight off the leaves, marinated with herbs and olive oil, added to sautéed vegetables, or turned into spreads and dips such as the classic spinach and artichoke dip.
What are marinated artichokes good for?
Marinated artichokes can be eaten on their own or added to wraps, salads, and sandwiches.
Is artichoke good for weight loss?
Artichokes are high in fiber and low in fat as well as calories making this vegetable a great addition to any diet. The high fiber content in artichokes tends to leave you feeling full while aiding in digestion, which can help weight loss.
What part of the artichoke is poisonous?
Artichokes are not poisonous, although there are several parts of this vegetable that shouldn't be consumed. One is the sharp and spiky points of the leave. These can be removed using a pair of scissors before cooking and eating. The other is the fuzzy and fibrous part inside the artichoke covering the heart that also needs to be removed before eating. This can be scooped out using a spoon or pairing knife.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Serves
4 persons
Ingredients
Spinach and Artichoke Filling
- 1 (8oz) can Artichokes, chopped
- 8oz Cream Cheese, softened
- 1 (4oz) bag Baby Spinach
- 1 cup Parmesan Cheese, shredded
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Sea Salt
- 1/4 teaspoon Black Pepper, ground
- 1 liter Water, for blanching the spinach
Chicken Preparation
- 4 boneless, skinless Chicken Breast, cut into strips
- 1 tablespoon Olive Oil
- 1/2 teaspoon Sea Salt
- 1/4 teaspoon Black Pepper, ground
- 1 recipe Spinach and Artichoke Filling
- Non-Stick Cooking Spray
Instructions
Spinach and Artichoke Filling
Place a medium-sized pot with the water onto high heat until it comes to a boil.
Add the spinach to the pot and blanch for 30 seconds until all the spinach is wilted.
Strain the spinach using a strainer and run the spinach under cold water to cool down the spinach.
Place the spinach into a clean kitchen towel or paper towel to squeeze all the excess water out of the spinach.
Chop the spinach and add it to a medium-sized bowl along with the rest of the filling ingredients. Use a spatula to combine the ingredients and set aside until ready to use.
Chicken Preparation
Preheat the oven to 350 degrees Fahrenheit. Add the olive oil to a large non-stick pan and place it onto medium-high heat on the stovetop allowing it to heat up for 1 minute.
Sear the chicken in the pan for 2 minutes per side while seasoning with salt and pepper.
Spray a baking dish with non-stick cooking spray and add the chicken to the baking dish.
Spread the spinach and artichoke filling using a spoon or small spatula to spread it out evenly onto each piece of chicken breast.
Place the dish into the oven and cook for 15-20 minutes until the chicken reaches 165 degrees Fahrenheit on a kitchen thermometer or the center of the chicken is no longer pink when cut. Let the artichoke chicken rest in the for 5 minutes before plating onto a serving tray or individual plates.
Enjoy this Artichoke Chicken with a fresh salad or any keto side dish.
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